Frittata Frittata Frittata – Eggsactly What You’re Craving

Scraping the bottom of the barrel for something to talk about, I googled “what’s trending” and came up with KK’s nude selfies. And that’s when it occurred to me that we need to collectively shift the focus to — what else? Tasty recipes! You can make frittatas the spring 2016 food trend.

A log of goat cheese goes a long way. One log of goat cheese was the common ingredient in these 3 frittatas, along with some Greek yogurt, eggs and Pecorino Reggiano. Mix and match to find your favourite frittata combo. Don’t sell frittatas short. They last in the refrigerator for days and taste excellent reheated, if and when hunger strikes.

Mushroom Leek Frittata

1-2 T olive oil

1 onion, diced

3 leeks, halved lengthwise, thinly sliced

1 lb oz mixed mushrooms, sliced (oyster, crimini)

3 c baby arugula

2.5 oz goat cheese, crumbled

6 large eggs

1/2 c Greek yogurt, or 1 c milk

2 scallions, thinly sliced

2 oz grated Pecorino Reggiano

1/4 c breadcrumbs

sea salt and freshly ground black pepper

In a large pan, over medium-high heat, heat olive oil and sauté leeks and mushrooms, covered, stirring occasionally, for 10 minutes until soft. Add arugula and cook, stirring, a minute more. Season with sea salt and pepper.

In a medium-sized bowl, whisk eggs and yogurt, seasoning with sea salt and pepper.

Preheat oven to 350F.

Lightly spray a large casserole dish. Spread leek mixture in casserole. Scatter goat cheese and half the scallions on top. Pour on yogurt-egg mixture. Top with remaining scallions, breadcrumbs and Pecorino Reggiano.

Bake for 25 minutes or until set, golden and bubbly. Serve with crusty bread and tomato salad. Serves 6-7 as a meal, 10-12 as a side dish.

Asparagus Zucchini Frittata

1-2 T olive oil

1 bunch asparagus

3 small zucchini, sliced into long spears

2 1/2 oz goat cheese, crumbled

1/3 c chopped sun-dried tomatoes

6 large eggs

1/2 c Greek yogurt, or 1 c milk

2 t Dijon mustard

3 scallions, thinly sliced

2 oz grated Pecorino Reggiano

1/4 c breadcrumbs

sea salt and freshly ground black pepper

Preheat oven to 400F.

Lightly brush asparagus and zucchini with olive oil and sprinkle with a little sea salt. Roast for 15 minutes. Put aside 4 asparagus to use as garnish.

In a medium-sized bowl, whisk eggs, yogurt, mustard and seasoning with sea salt and pepper.

Preheat oven to 350F.

Lightly spray a large casserole dish and lay down asparagus and zucchini, then sprinkle on sun-dried tomatoes, goat cheese and half the scallions. Pour on egg mixture. Top with remaining scallions, breadcrumbs and Pecorino Reggiano.

Bake for 25 minutes or until set, golden and bubbly. Garnish with reserved asparagus, sliced lengthwise. Serve with crusty bread and tomato salad. Serves 6-7 as a meal, 10-12 as a side dish.

In an ovenproof pan, heat oil over medium-low heat, then add onion. Cook, stirring, for 2 minutes. Add a pinch of salt and continue to cook, stirring for 2 more minutes. Add garlic and cook, stirring, for 30 seconds. Add basil and thyme and cook, stirring, for a minute. Remove from the heat and allow onion mixture to cool in the pan.

Preheat the oven to 350F.

Reserve 2 teaspoons of Pecorino Reggiano to sprinkle on top before baking. In a large bowl, beat the eggs, yogurt, Pecorino Reggiano, goat cheese, salt and pepper. Add the onion mixture. Pour the egg mixture into the cooled, but unwashed, ovenproof pan. Place the tomatoes in as pictured. Sprinkle on a little Pecorino Reggiano.

Ok. I confess. First I checked the KK naked selfie. It’s your fault. Try reading the ‘Blood Telegram’ for book club. Then your dinner inspiration. A combo of them all in a sort of cast iron skillet omelette thing that was exceptional. I would add my photo but not an option. Take eggs and your fridge and create. Thanks Holly.